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664 积分 2024-09-24 加入
Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea
25天前
已完结
Description of key aroma components of green tea and the influence of processing
1个月前
已完结
The Dynamic Change of Aroma Substances of Black Tea during Processing
1个月前
已完结
Multiomics Correlation Analysis on the Mechanism of Flavor Substance Formation During the Processing of "Huanong 53” Black Tea
1个月前
已关闭
Changes of some bioactive and physicochemical properties during the black tea processing
1个月前
已完结
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
1个月前
已完结
Regulation of biosynthesis of the main flavor-contributing metabolites in tea plant ( Camellia sinensis ): A review
1个月前
已完结
A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas
1个月前
已完结
Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement
2个月前
已完结
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
2个月前
已完结
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